Chicken Penne Pasta Recipe – Easy White Sauce & Peas

Last Updated on 4 months by Neha Deshmukh

Chicken Penne Pasta Recipe – Easy White Sauce & Peas

Hey everyone! If you’re anything like me, sometimes you just need a big bowl of comfort food. And honestly, this Chicken Penne Pasta with a creamy white sauce and sweet peas is exactly that. I first made this when I was craving something familiar yet a little bit special, and it’s been a family favourite ever since. It’s surprisingly easy to whip up, even on a busy weeknight, and it’s guaranteed to put a smile on everyone’s face. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s a beautiful blend of flavours and textures – tender chicken, perfectly cooked penne, and a luscious white sauce that’s not too heavy, not too light, just right. Plus, it’s super versatile! You can easily adapt it to your liking with different veggies or a little extra spice. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good pasta night?

Ingredients

Here’s what you’ll need to make this delicious Chicken Penne Pasta:

• 2 cups uncooked penne pasta
• 1 cup boneless chicken pieces
• 3 tbsp butter
• 1 tbsp all-purpose flour (maida)
• 1 cup milk
• ¼ cup milk (reserved for adjusting sauce consistency)
• 3 tbsp mozzarella cheese
• 4 tbsp frozen green peas, thawed
• 1 tbsp crushed peppercorns
• ½ tbsp garlic powder or 2 cloves garlic, crushed
• ½ tbsp onion powder
• 1 tbsp pepper
• ½ tbsp oregano
• Salt to taste
• 2 tbsp oil
• Coriander for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• All-Purpose Flour (Maida): We’re using maida here to create a roux, which is the base of our creamy white sauce. It helps thicken the sauce beautifully.
• Mozzarella Cheese: I love using mozzarella because it melts so well and gives that lovely stretchy texture. You can experiment with other cheeses too – a little cheddar or parmesan would be delicious!
• Garlic Powder vs. Fresh Garlic: I often use garlic powder for convenience, but if you prefer the flavour of fresh garlic, absolutely go for it! Two crushed cloves will do the trick. In some parts of India, people prefer a milder garlic flavour in white sauces, so adjust to your taste.
• White Sauce Consistency: Some families like their white sauce really thick, while others prefer it a bit runnier. That’s why I’ve included ¼ cup of reserved milk – add it gradually until you reach your desired consistency.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, let’s marinate the chicken. In a bowl, combine the chicken pieces with salt, crushed peppercorns, garlic powder (or crushed garlic), and onion powder. Let it sit for about 15-30 minutes – this really helps to tenderize the chicken and infuse it with flavour.
2. Now, cook the chicken. You can pan-fry it in a little oil until it’s cooked through, bake it in the oven, or even boil it. Once cooked, shred the chicken and set it aside.
3. While the chicken is cooking, get the pasta going. Boil the penne pasta in salted water until it’s al dente – that means it’s cooked through but still has a little bite. Drain the pasta and rinse it with cold water to stop it from cooking further.
4. Time for the star of the show – the white sauce! In a pan, melt the butter over medium heat. Stir in the all-purpose flour and cook for a minute or two, stirring constantly, until it forms a smooth paste. This is your roux!
5. Gradually add the milk, whisking continuously to prevent lumps. Keep whisking until the sauce thickens.
6. Once the sauce is thick and smooth, add the mozzarella cheese and mix until it’s melted and creamy.
7. Now, combine the shredded chicken, thawed peas, and cooked pasta in the white sauce. If the sauce is too thick, add a little of the reserved milk until it reaches your desired consistency.
8. Season with salt, pepper, and oregano. Simmer for 1-2 minutes to let the flavours meld together.
9. Finally, garnish with fresh coriander (if you like!) and serve hot.

Expert Tips

• Don’t overcrowd the pan when cooking the chicken – it’s better to cook it in batches to ensure it browns nicely.
• Whisking constantly while making the white sauce is key to preventing lumps.
• Taste as you go! Adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Swap the butter for plant-based butter, the milk for almond or soy milk, and the mozzarella for a vegan mozzarella alternative. It’s just as delicious!
• Gluten-Free Adaptation: Use gluten-free penne pasta and a gluten-free flour blend for the white sauce.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes or a dash of cayenne pepper to the sauce. My friend, Priya, always adds a little extra pepper – she loves a kick!
• Festival Adaptations: While not traditionally a festival dish, this is a comforting meal often enjoyed during cooler months or family gatherings.

Serving Suggestions

This Chicken Penne Pasta is fantastic on its own, but it also pairs well with a simple side salad or some garlic bread. A glass of chilled white wine would be lovely too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of milk to loosen up the sauce.

FAQs

Q: What type of chicken is best for this recipe?

A: Boneless, skinless chicken breast or thigh works great! Thighs are a little more flavourful, but breast is leaner.

Q: Can I use a different type of pasta?

A: Absolutely! Rotini, fusilli, or even farfalle would be delicious.

Q: How can I make the white sauce less thick?

A: Simply add a little more milk, a tablespoon at a time, until you reach your desired consistency. That’s why we reserved some!

Q: Can I add vegetables other than peas?

A: Definitely! Broccoli, mushrooms, or bell peppers would all be fantastic additions.

Q: Can this dish be made ahead of time?

A: You can definitely make the chicken and white sauce ahead of time. Store them separately in the refrigerator and then combine everything when you’re ready to serve. Just remember to cook the pasta fresh for the best texture.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!